It’s no secret that pumpkin is a versatile ingredient. Once the weather starts to cool down, we all start cooking with it in some way or another. Pumpkin can be used in soups, stews, and even desserts. In this recipe, we’ll show you how to roast pumpkin and turn it into a delicious topping for toast. So if you’re looking for a new and tasty way to enjoy pumpkin, give this recipe a try!
Recipe
2 cups pumpkin, diced
1/3 cup onion, chopped
1 Tbsp extra virgin olive oil
1 tsp pure maple syrup
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp red chili flakes
1/4 tsp sea salt
1 Tbsp non-dairy butter (We like Miyokos)
4 slices gluten free rustic bread
3 Tbsp green onions, finely cut
*optional – non-dairy cream cheese spread before pumpkin topping
How to Prepare
Preheat oven to 400F degrees and line a baking sheet with parchment paper.
Add the pumpkin ingredients to a bowl and stir to coat. Transfer to the baking sheet and spread into an even layer. Bake for 20-25 minutes or until pumpkin and onions are tender.
Heat the butter in a large non-stick skillet over medium heat. Once hot, add the bread slices and cook for 3 minutes or until golden brown and crispy. Transfer to a serving plate.
To assemble, top each slice with the roasted pumpkin mixture and with green onions. Season with salt and black pepper to taste and serve immediately!
